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Saturday, October 18, 2014

3449. PORCINI MUSHROOM RISOTTO with BACON

yields eight cups

3/4
cups
(about 1/3 ounce)
dried porcini mushrooms

4 1/2
cups
low-sodium chicken broth

8
ounces
bacon, cut into 1/2-inch pieces

1
medium
onion, minced (about 1 cup)

2 1/4
cups
(about 1 pound)
Arborio rice

1/2
cup
dry white wine

1
cup
grated Parmesan cheese

1/2
teaspoon
salt

1/2
teaspoon
fresh-ground pepper

dried bread crumbs

Make the mushroom broth:
Bring 4 cups water to a simmer in a medium saucepan, completely
submerge the mushrooms, and soak for 25 minutes. Remove the mushrooms
with a slotted spoon and slice into 1/2-inch pieces. Strain the water
and return it to the saucepan; add the chicken broth, bring to a simmer,
and keep warm.

Make the risotto:
Cook
bacon in a large saucepan until crisp. Transfer to a small bowl and set
aside; reserve fat. Sauté onions in 2 tablespoons bacon fat until
translucent—about 5 minutes. Add the rice and cook over medium heat
until slightly translucent—about 5 minutes. Add the wine and cook
until absorbed. Add 1 cup of hot broth, stirring constantly, and cook
until absorbed, continue stirring and adding broth by the cupfuls until
risotto is creamy and rice is cooked through but slightly al dente—about
25 minutes. Stir in the bacon, Parmesan, salt, and pepper and
serve immediately or freeze (see below).

Freeze the leftover risotto:
Shape 1/4 cupfuls of cooled risotto into 2-inch patties and coat with
bread crumbs. Stack patties between sheets of waxed paper and transfer
to an airtight container. Store frozen for up to 2 months. To serve,
cook frozen patties in a lightly oiled or buttered skillet for 6 minutes
on each side. Drain on paper towels.